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Thought I'd run a recipe by everyone for an american IPA I'm planning. Let me know what you think of the grain bill and hop schedule. It the first recipe I've really put together on my own so be kind!

Est Original Gravity: 1.074 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.8 %
Bitterness: 69.7 IBUs
Est Color: 7.1 SRM

13 lbs 1.1 oz Pale Malt, Maris Otter (3.0 SRM) 75.2 %
2 lbs 3.0 oz Vienna Malt (Weyermann) (3.0 SRM) 12.6 %
9.0 oz Cara-Pils/Dextrine (2.0 SRM) 3.2 %
9.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 3.2 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 5.8 %
0.80 oz CTZ [15.50 %] - Boil 60.0 min 33.8 IBUs
0.53 oz Amarillo [9.20 %] - Boil 20.0 min 8.0 IBUs
0.53 oz Centennial [10.30 %] - Boil 20.0 min 8.9 IBUs
1.05 oz Amarillo [9.20 %] - Boil 10.0 min 9.5 IBUs
1.05 oz Centennial [10.00 %] - Boil 10.0 min 9.4 IBUs
1.00 oz Amarillo [9.20 %] - Boil 0.0 min Hop 0.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 0.0 min 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 10.0 Days 0.0 IBUs

For yeast it'll either be wlp001, Denny's Fav 50 or Conan (if that works out)

Let me know your thoughts!

Looks pretty good, a bit boozy maybe.

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Thanks X - perhaps I should back off on the corn sugar?

Up to you, it's just a personal preference of mine. You might be happier with that level of alcohol . I'd get trashed pretty quickly lolol

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That'd probably be in DIPA range, but tasty!

If I was making this recipe I'd make sure to mash at a low temp to try to get more fermentables and have it a bit drier. If your looking for a dry beer another way to do it is to substitute some of the base grains with plain sugar.

Thanks for the suggestions!

It is definitely borderline DIPA. I'll do my best to make sure it finishes dry enough - i'm ok with 1.016 as a FG though.